Roti Pom — Surinamese Chicken and Root Vegetable Casserole

Shopping list

• 600 g chicken thighs — boneless, cut into chunks

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• 700 g pomtayer or taro root — peeled and grated

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• 3 tbsp lemon juice — freshly squeezed

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• 2 tbsp orange juice — freshly squeezed

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• 3 clove garlic cloves — minced

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• 4 piece spring onions — finely chopped

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• 1 tsp fresh thyme — chopped

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• 1 tsp ground cumin

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• 0.25 tsp ground nutmeg

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• 2 tbsp tomato purée

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• 4 tbsp vegetable oil

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• 150 ml chicken stock

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• 1.5 tsp sea salt — or to taste

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• 0.5 tsp black pepper — freshly ground

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• 30 g unsalted butter — for greasing

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Step by step

1. 1

   In a large bowl, combine the chicken chunks with half the lemon juice, half the garlic, half the spring onions, the thyme, cumin, nutmeg, salt, and pepper. Mix well, cover, and marinate in the fridge for at least 1 hour (or up to 4 hours).

2. 2

   Preheat your oven to 180°C (160°C fan). Grease a deep 23 cm square or round baking dish generously with butter.

3. 3

   In a separate bowl, combine the grated pomtayer with the remaining lemon juice, orange juice, remaining garlic, remaining spring onions, tomato purée, vegetable oil, and a pinch of salt. Mix thoroughly to coat the root.

4. 4

   Spread half of the pomtayer mixture evenly across the bottom of the prepared dish.

5. 5

   Heat a large frying pan over medium-high heat. Add the marinated chicken (reserve any marinade) and brown for 4– 5 minutes, turning occasionally. The chicken doesn't need to be cooked through.

6. 6

   Arrange the browned chicken evenly over the pomtayer layer in the dish. Pour any reserved marinade and the chicken stock over the top.

7. 7

   Cover the chicken with the remaining pomtayer mixture, pressing down gently to create an even top layer.

8. 8

   Cover the dish tightly with aluminium foil and bake for 1 hour. Remove the foil and bake for a further 30– 40 minutes until the top is golden brown and slightly crisp, and a skewer inserted into the centre comes out hot.

9. 9

   Let the pom rest for 10 minutes before slicing into squares. Serve warm with a simple green salad or pickled vegetables.